Indonesian Gluten-Free Satay Chicken Skewers with Peanut Sauce

Allergens

Contains no common allergens unless specified.

Ingredients

• 500g chicken breast fillets, cut into 2cm cubes
• 1 cup fresh coconut milk
• 6 bamboo skewers, soaked in water for at least 30 minutes
• Salt and pepper, to taste
• Fresh cilantro leaves, for garnish
• Lime wedges, for serving Peanut Sauce:
• 1 cup unsalted dry roasted peanuts
• 2 tbsp coconut milk
• 1 tbsp soy sauce (gluten
• free)
• 1 tbsp palm sugar, grated
• 2 tsp tamarind paste
• 2 cloves garlic, minced
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1/4 tsp ground turmeric
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. In a large bowl, combine the chicken cubes, coconut milk, and a pinch of salt and pepper. Mix well to ensure the chicken is evenly coated. Cover and marinate in the refrigerator for 30 minutes.
2. While the chicken is marinating, prepare the peanut sauce by combining all ingredients in a food processor or blender. Blend until smooth, then set aside.
3. Preheat a grill or stovetop griddle to medium high heat. Thread the chicken cubes onto soaked bamboo skewers and discard the skewers' water. Grill the skewers for 5 minutes per side or until fully cooked through.
4. Serve the satay chicken skewers immediately with a dollop of peanut sauce, a sprinkle of fresh cilantro leaves, and lime wedges on the side.

Chef’s Insight

The secret to perfect satay is in the marination process. Marinating the chicken in coconut milk infuses it with flavor and tenderness, ensuring a juicy and succulent texture.

Notes

Feel free to adjust the spice levels in the peanut sauce according to your preference.